Saturday, 2 August 2014

Paprika pork strips with red peppers, cherry tomatoes and red onion


Another idea for marinating meat for a barbecue turned into something else when the wheather didn't play ball. Based on a recipe for spare ribs from "More fired up" by Ross Dobson.

(serves 4)

4 pork loin steaks, cut into strips

Marinade:
60 ml sherry vinegar
1 tbsp smoked paprika
1.5 tsp ground cumin
1 tsp dried oregano
2 garlic cloves, crushed
1 tbsp olive oil
sea salt
freshly ground black pepper

Mix all the ingredients, pour over the meat, toss the meat and marinate in the fridge over night.

3 sweet red peppers
1 large red onion
400 g cherry tomatoes
olive oil

roughly torn fresh basil, optional

Slice the peppers, half and slice the red onion. Drain the marinate off the meat and toss the veggies in it. Pour a little olive oil into a frying pan and sauté the peppers and onions until they start to brown. Add the tomatoes. Cook over a medium heat until the vegetables are tender. Transfer into a warmed bolw and set aside. Add a bit more oil to the same frying pan and fry the strips of pork for about 5 minutes until done. Mix in the vegetables and serve with pasta. Scatter with the basil, if used.

Vegetarian variation: Marinate the veggies for 1-2 hours and cook as above.

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